Grilled Eggplant

Related Herbs

Grilled Eggplant

Ingredients

1 large eggplant

1/2 cup of fresh Thai Basil

1/4 cup of oregano

1/4 cup of rosemary

1/4 cup of basil mint

200 ml of extra virgin olive oil

Oyster sauce

8 roma tomatoes.

4 larges sprigs of curly parsley

Method

Cut egg plant into four 2cm thick slices. Rub salt them olive oil into each piece make sure oil is fully absorbed into flesh. Turn slices over and repeat. Now rub half a teaspoon of oyster sauce into flesh of eggplant. Put aside and let sit for 30 mins.

Take eggplant and place in heavy based frypan. Place oyster sauce side down. After 1 minute turn eggplant over. Cook for another minute then pour over tomatoes mixture and cover with lid for a further 2 to 4 mins (until eggplant is mushy in centre)